This is one of my favourite meals! There are modern recipes with artichokes, but this is a very traditional one. My mother taught me how to make it.
This dish is part of the many vegan recipes the Greeks have. Did you know that according to Orthodox tradition the Greek people eat vegan 175 days of the year? These days are divided over 12 months and are based on the religious calendar, for example the fasting period that starts 40 days before Easter.
You can find good quality artichokes in the frozen section of your supermarket, but I prefer to buy mine fresh from the market in Poros-town. Look how beautiful they are!
We use only the hearts of the artichokes.
To prevent the artichoke hearts from turning black, put them in a bowl with water and lemon.
All the ingredients are cut and ready to go into the pan.
And now we have a delicious, healthy meal!
– 8 Artichoke hearts (1 – 2 per person)
– 10 small potatoes peeled and cut into large wedges (allow 2 wedges per artichoke)
– 6 Carrots peeled and cut into 1 inch lengths (allow 2 pieces per artichoke)
– 4 Spring Onions chopped finely
– Fresh dill, chopped – use about ½ cup
– Juice of 1 lemon
– 1 cup of olive oil
– Flour, 1/3 cup for 6 people
– Salt and pepper
Place prepared artichoke hearts, carrots and potatoes into a bowl. Add only enough water to barely cover. Squeeze in the juice of one lemon. Reserve water for later use.
Heat one cup of oil in a deep wide pan. Add onions, artichoke hearts, carrots, potatoes, and ½ of the dill and stir. Slowly add reserved artichoke lemon water to add moisture to cooking vegetables. Add salt and pepper to taste. Leave to cook until everything is soft.
Fill half a cup with water and add two tablespoons of the flour. Stir for a few moments and add to the pan, continue cooking on a low heat for 10 minutes. Serve by laying artichoke hearts on plate and spoon potatoes, carrots and sauce on top. Sprinkle the remaining dill on top.